Mocha-Hazelnut Cake Recipe

  • 3/4 cup margarine
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup firmly packed light brown sugar
  • 6 (1 ounce) squares semi-sweet baking chocolate, melted, cooled slightly
  • 3 eggs
  • 2 1/2 cups flour, divided
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups brewed Hazelnut Cream SEATTLES BEST COFFEE®, cooled
  1. Preheat oven to 350 degrees F. Beat margarine, SPLENDA(R) Granulated Sweetener, dry milk powder and brown sugar in large bowl with electric mixer on medium-high speed for 2 minutes or until light and fluffy. Blend in chocolate. Add eggs, one at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/2 cup of the flour, the baking soda and salt; mix well. Add remaining 2 cups flour alternately with the coffee, beating until well blended after each addition.
  2. Pour evenly into two greased and floured 9-inch round layer pans.
  3. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Mocha-Hazelnut Cream Cheese Frosting with SPLENDA(R) Granulated Sweetener. Store in refrigerator.